Wednesday, May 11, 2011

While I was trying to decide what my next crochet project was going to be, this wonderful aroma came drifting from my kitchen. It's distracting, that's for sure. My college-age daughter is baking her famous red velvet cupcakes to take to her Promotional Materials class tomorrow to share with classmates after they take their semester final.My daughter wants to follow in my footsteps and become a baker. If she can be successful making only her red velvet cupcakes with their delicious cream cheese frosting she's got it made.

I became a baker because it was something I was good at and love doing. She is majoring in Sports Marketing and as of yet, the end of her junior year, I haven't figured out the correlation between baking and Sports Marketing. Callie loves baking cupcakes and cookies and taking them places to share with her friends, classmates and co-workers. I have encouraged her to attend culinary school, but at this young age she thinks she can be self-taught. More power to her as she follows her own passions. I will just follow the smell of cupcakes to the kitchen, and see if I can sneak one!

Add wet ingredients to dry ingredients and mix well. Portion into greased or lined cupcake pans and bake for 25-30 minutes, checking after 15 minutes to see if cupcakes are done. Cupcakes are done baking when tops spring back when gently pressed with fingertip. Be careful not to over-bake.

Cream butter and cream cheese together until well-blended. Add extracts and powdered sugar and mix on low speed until combined. Add either milk or powdered sugar to make frosting a good spreading consistency.